Stuffed Egg and Tomato Salad

• 1 small tin tuna fish
• 6 hard-boiled eggs
• 4–6 tablespoons

Pound fish in mortar until smooth. Shell eggs and halve lengthwise. Remove yolks, mash them and add to fish mixture. Stir in mayonnaise, lemon juice, salt and pepper, and mix well. Taste and correct seasoning. Add more mayonnaise or lemon juice if mixture is too thick. Stuff eggs with this mixture and serve on a bed of sliced tomatoes dressed with French dressing. Garnish dish with finely-chopp